Salmon a la Genevoise (another way)

Ingredients

• a good slice of salmon
• shallot
• a bunch of ditto
• seasoned with spices
• thyme
• baj^-leaves
• a few carrots
• a little butter
• white wine (madeira in preference)

Method

1. 1

   Fry shallots, parsley roots, thyme, bay leaves, and carrots in butter.

2. 2

   Moisten with white wine and boil for 45 minutes.

3. 3

   Drain marinade over the fish and stew in this seasoning.

4. 4

   Once cooked, drain fish, remove scales, and return to the vessel with some liquor to keep it hot.

5. 5

   Reduce marinade with strong gravy or stock, skim fat, and add butter kneaded with flour and essence of anchovies.

6. 6

   Pour over salmon.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1657. The excerpt below is the record exactly as published.

thyme, two bay- leaves, a small blade of mace, and a little pepper and salt. Stir these ingredients over a gentle fire for ten minutes, then moisten gradually with half a tumblerful of sherry or madeira, -and let them simmer gently for half an hour. Take two slices of salmon a little more than an inch thick. Put them into a separate saucepan, and strain the sauce over them. Stew the fish gently in this, and when it is done enough, which it will be when it will leave the bone easily, pour off the sauce into another saucepan, leaving only as much as will keep the salmon from burning. Put with the sauce half a pint of strong veal stock, a tea-spoonful of essence of anchovies, the strained juice of a lemon, and •a tea-spoonful of brown thickening. Boil the sauce till it is smooth and thick, and add pepper and salt. Lift the salmon on a hot dish, pour part of the sauce over it, and send the rest to table in a tureen. Time, an hour and a quarter to an hour and a half. Probable cost for this quantity, 4s. SufiBcient for five or six persons. Salmon (a la Genevoise — L'de's recipe). — "Take a few shallots, some roots of parsley, a bunch of ditto seasoned with spices, thyme, baj^-leaves, and a few carrots. Let the whole be lightly fried in a little butter, then moisten with white wine (madeira in preference) . Let it boil for three-quarters of an hour. When this (called the marinade) is done, drain it through a tamis over the fish, which stew in this seasoning. As soon as the fish is suf- ficiently stewed, drain it, pick it well of all the scales, and return it into the vessel wherein it was boiled with some of the liquor to keep it hot. Now reduce some of the marinade with a little strong gravy or stock, skim all the fat off, and then throw in a good piece of butter kneaded in flour and a little essence of an- chovies, all which run over the salmon after having drained it. Some will have lemon-juice to it, which is a matter of taste." Salmon (a la Genevoise — another way). — Take a good slice of salmon, and put it in a fish- kettle with shallot

Cook this with the app: pantry check, scaling, and the assistant.